Creamy Chicken and Rice Soup is a warm, comforting, and hearty meal packed with tender chicken, creamy broth, and flavorful vegetables. This easy one-pot recipe is perfect for chilly days, meal prep, or a cozy weeknight dinner.
Why You’ll Love This Recipe
- Rich & creamy – A smooth, velvety broth with wholesome ingredients.
- Easy one-pot meal – Minimal cleanup and effort.
- Perfect for leftovers – Tastes even better the next day!
- Customizable – Adjust the thickness, spices, or add extra veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Rice (white or brown)
- Carrots (chopped)
- Celery (chopped)
- Onion (chopped)
- Garlic (minced)
- Chicken broth
- Heavy cream (or half-and-half)
- Butter
- Flour (for thickening)
- Thyme
- Salt & pepper
Directions
- Sauté the vegetables – In a large pot, melt butter over medium heat. Add onions, carrots, celery, and garlic. Cook until softened.
- Add chicken & broth – Place chicken, rice, thyme, salt, and pepper in the pot. Pour in chicken broth.
- Simmer – Bring to a boil, then reduce heat and simmer for 20-25 minutes until rice is tender and chicken is cooked.
- Shred chicken – Remove chicken, shred it with forks, then return to the pot.
- Make it creamy – Stir in heavy cream and cook for an additional 5 minutes.
- Serve – Enjoy warm with fresh bread or crackers!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Gluten-free option – Skip the flour and use cornstarch to thicken.
- Extra protein – Add white beans or shredded turkey.
- Lighter version – Use milk instead of heavy cream.
- Spicy kick – Add a dash of cayenne or red pepper flakes.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months (without cream for best texture).
- Reheat: Warm on the stovetop over low heat, adding broth if needed.
FAQs
Can I use rotisserie chicken?
Yes! Shred pre-cooked rotisserie chicken and add it in the last 5 minutes.
What’s the best rice to use?
White rice cooks faster, while brown rice adds a nutty flavor but takes longer.
How do I make it thicker?
Mix 1 tbsp cornstarch with 2 tbsp water and stir it in.
Can I use dairy-free alternatives?
Yes! Substitute coconut milk or a dairy-free creamer.
What’s the best way to prevent mushy rice?
Use cooked rice and add it in the last few minutes of cooking.
Can I make this in a slow cooker?
Yes! Cook on low for 6 hours or high for 3-4 hours, then add cream.
Can I add mushrooms?
Absolutely! Sauté them with the vegetables for extra depth of flavor.
What can I serve with this soup?
Crusty bread, garlic toast, or a simple side salad pair well.
How do I make it extra creamy?
Add a little cream cheese or more heavy cream for richness.
Can I use wild rice instead?
Yes! Wild rice takes longer to cook, so increase the simmering time.
Conclusion
Creamy Chicken and Rice Soup is the ultimate comfort food—warm, rich, and satisfying. Whether for a cozy dinner or a meal-prep favorite, this soup is easy to make and full of flavor. Try it today and enjoy a homemade bowl of goodness!
Print
Creamy Chicken and Rice Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Creamy Chicken and Rice Soup is a cozy, comforting dish made with tender chicken, soft rice, and vegetables in a rich and creamy broth—perfect for chilly days or when you’re craving a hearty meal.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup uncooked white rice
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or cubed
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery, and sauté for about 5–6 minutes until softened.
- Stir in garlic and cook for 1 more minute.
- Add the rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until rice is tender.
- Stir in the cooked chicken.
- In a small bowl, whisk the flour with milk until smooth (if using), then add to the soup and stir well.
- Add the heavy cream and simmer for another 5 minutes, stirring occasionally, until slightly thickened.
- Adjust seasoning as needed. Garnish with fresh parsley and serve warm.
Notes
- Use leftover rotisserie chicken to save time.
- For a lighter version, use all milk instead of heavy cream.
- You can substitute white rice with brown rice or wild rice, but cooking time will vary.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg